Tuesday, July 29, 2008


We had a family gathering and I baked three Rhubarb pies since we all have our personal favorites. Try them all and decide for your self......mine is rhubarb cream. The other two had even ties. I wouldn't know I didn't get to taste them, sigh.

This is truly a wonderful crust, I always always have success with it.

5 cups flour

pinch of salt

1 lb of lard or shortening, chilled

1 cup of cold ginger ale or 7-up

Mix flour and salt, cut in the lard and pour in the ginerale. Try not to over work the dough and have all the ingredients cold.

If you make a one crust pie, put it into the pie plate and chill before baking. Make at 375 for about 12-15 minutes or it has reached the desired color. (it helps keep it from shrinking).

Double 9" crust rhubarb pie filling;

2 tbsp. flour

1-11/2 c. sugar

2 eggs

1 tbsp.butter

mix and pour over 4-6 c. rhubarb (cut up strawberries are always nice added as well)

Brush top of crust with egg or cream, sprinkle with a little more sugar and bake at 425 for 10 minutes on bottom rack then at 350 for about 40-45 minutes.

Cover top of pie with foil if it is getting to brown to ensure rhubarb being cooked.



  1. Those pies are looking mighty good!
    I love pies of any kind..and that's why I don't bake them too often.

  2. Good thing I just started liking rhubarb pie! Well, maybe it's not such a good thing . . . it must fit somewhere in the whole
    "balance" thing.

  3. Oh I love rhubarb pie any kind of it. My rhubarb is pretty much done here. . maybe a few stalks left.
    I've heard about this pie crust but I've never tried it. . now I certainly will. they all look wonderful Charlotte.

  4. I've never heard of using ginger-ale in the pie crust...but I think I'll give it a try one day. Your rhubarb pie recipes all look mighty fine!

  5. I haven't heard of using gingerale for the liquid either, but I will try it on my next pie. The rhubarb pie recipe looks so good. Kathy

  6. I had my grandma over 3 weeks ago to teach me how to make pies - we made rhubarb custard. This is the same pie crust recipe as what my grandmas mom used! Delicious!!

  7. I tried your recipe with blueberries...fantastic !!!!! Thanks, Rob

  8. Is the fizz/carbonation the important part? I have some flat gingerale in my fridge... any thoughts?
    Thanks Michelle

    1. Hi Michelle,
      That indeed is a very good question. I personally have not used flat ginger ale and always thought the carbonation to be the reason for how flakey it is. However, I would give it a try. People make pie crust with just water with good success, so why not flat ginger ale. If you try it, let me know how it turns out for you. Good luck with it.

  9. Well my two little boys got to the last of the gingerale before me ;) Thanks for the reply though.

  10. Hello. Trying this pie out for my bf in celebration of National Pi (math) day. For the pie crust recipie. How many crusts does that make? One double pie shells?

    1. I get two double crusted pies and one pie shell. I hope you like the recipe and it turns out well for you.

    2. I will be trying the crust on Thursday. Sadly, I cannot find Frozen Rhubarb anywhere. I wish it was summer. So I will pick one of the other pies. My b/f's fav is rhubarb/strawberry though... :( Thank you so much for getting back to me!

    3. scratch that! I did find Frozen Rhubarb!! :D So excited. Should i add more tapioca since my berries/rhubarb are frozen? I don't want it being runny... Thank you!

    4. Hello again. Frozen Rhubarb....hmmm, I haven't done it with frozen, but my friends use it all the time. If I were going my "expert opinion" (haha, and I am meaning that very loosely, trust me) I would likely use a bit more tapioca or flour by a tablespoon or so. Good luck! Let me know how it turned out.